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No Kneed Malthouse Sourdough

A lovely use for the light malthouse flour. Simple no kneed overnight prove and Dutch oven cook. A No Fail Bread Recipe.......

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Ingredients :

600g light malthouse flour (you can use a mix if you want 1/2 white bread flour 1/2 malthouse or any flours - experiment)
225ml lukewarm water
225ml beer (your fav)
2 tsp fine sea salt.
200g sourdough starter (or 1/2 tsp fast active yeast)

(Optional) 1 Tbsp Caraway Seeds

The night before. Mix the beer, water, salt and sourdough starter together. Add the flour and mix until combined. 
Cover and rest over night. 

The next day the dough should have doubled in size. Tip out of the bowl on to a floured surface. Wet your hands and pat into a rectangle. Fold one side in to the middle, followed by the other side and then finally fold the dough in half the other direction. 
Cover with the bowl and leave for 5 mins. 
Repeat the above folds one more time. 

Heat the oven to as high as it goes mine goes to 230-40c and pop in a lidded le creuset/Dutch oven to heat up.

Line a bowl large enough to take the dough with parchment paper and mould around the edges.

Add the dough to the bowl lined with parchment paper, sprinkle with flour and cover. Allow to rest on top of oven for 30mins.

Once 30mins is up add the dough in its parchment paper to the dutch oven. Dont worry the Parchment won't set alight. Scoure the bread how ever you wish. Put lid on pot and put in oven for 20 minutes.

After 20 minutes take the lid off the Dutch oven and cook for a further 15 mins.

After 15 mins check temperature of the bread it needs to reach a minimum of 91c to be cooked. If it's not up to temp give it another 5mins Or until it is up to temp.

 

Rest on a wire rack until cool then enjoy.

 

I just used the recipe for a whiter caraway maltloaf (pictured in the last photo) without beer as below..........it was equally as superb.

525g Finest White Bread Flour / 175g light malthouse flour
450ml lukewarm water
1 Tbsp Carawat Seeds
2 tsp fine sea salt.
200g sourdough starter (or 1/2 tsp fast active yeast)

 

Added by: GingerRookes

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